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Ingredients
- 3 Cups strained fresh ruby red grapefruit juice, divided
- 3/4 C sugar
- 1/4 C grated peeled fresh ginger with juices
- 1 tablespoon grated grapefruit peel
- 1/4 cup light corn syrup
- 1 C buttermilk
- 1/2 C whipping cream
Details
Servings 5
Preparation
Step 1
-Stir 1 C grapefruit juice, sugar, ginger with juices and grapefruit peel in heavy medium saucepan over medium-hgh heat until sugar dissolves
-Bring to boil; remove from heat
-Cool 30 minutes
-Whisk corn syrup, then buttermilk into ginger mixture
-Stir in remaining 2 C juice
-Strain mixture into large bowl, pressing on solids to extract juices
-Process in ice cream maker
-When sherbert is softly set, gradually pour in cream
-Process 5 minutes longer to blend well
-Transfer sherbert to containe, cover and freeze
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